Gingersnap Pie Crust Recipe

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A simple cookie crumb crust that is great for holiday pies and summer treats that don't need to be baked. It's just as easy as a graham cracker crust, but tastes so much better! 


– 5 ounces gingersnaps, (or about 1 heaping cup gingersnap cookie crumbs) – 1 cup walnuts, optional – (you can omit the nuts and add 1/2 cup more gingersnap crumbs and 1 Tbsp more butter) – 3 Tbsp brown sugar – 4 Tbsp unsalted butter, melted

Preheat oven to 350°F. Lightly butter or grease a 9-inch pie pan. Process gingersnaps in a metal-bladed food processor till fine crumbs.

Step 1 


Pulsing the machine may help crush all the cookies. If you don't have a food processor, see note below about hand-processing.

Step 2

Once you add the sugar and walnuts, process again until everything is very finely ground. Add the butter and mix for a short time.

Step 3

The crust should be pressed into the bottom and up the sides of a 9-inch pie plate. For 10 to 12 minutes, bake. Let it cool down before you fill it.

Step 4

Also See

Also See

Maple and Mascarpone Fruit Tart Recipe